Happy Halloween from Bake It With Booze! Hope you're all enjoying the day replete with costumes and candy. It's going to rain here tonight, so I have no solid prediction on the number of Trick or Treaters...So glad I bought ALL that EXTRA candy since it is a Friday Halloween! Looks like my freezer will be happy with left overs...Oh, what to do!
I've thought about this checkerboard patterned cake for a very long time. I knew I wanted to make it a theme or holiday cake so that I could get creative with the colors. I wanted a nice white cake recipe and a nice subtle flavor so I used Frangelico instead of the traditional almond flavor. I knew I only wanted three layers. I first saw a checkerboard cake at Sprinkle bakes. It looked so fun, but perhaps a bit more anal retentive than I wanted to take on.
In the end, it was so much more easy than I had anticipated. I just had to have a PLAN. And, like most of life, the 6 Ps prevailed:
Prior Preparation Prevents Piss-Poor Performance.
Read that first in a hiking magazine a life time ago. Still holds true today.
I simply adore the Italian Meringue Buttercream! Not as difficult as I had thought, so I was pleased with the results. Very smooth, yet amazing stable at room temperature. Perfect for this cake...These Italians Rock!
You can make this cake with no worries! Have all your ingredients and equipment ready, set aside some time so that you're not rushed, and enjoy what unfolds!
This cake was a huge challenge but one I was so thankful to have accomplished. Lots of oohs and ahhs from the folks at work, which is always nice.